CROWN ROAST OF LAMB
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings, 2 chops per person
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.;
- To french the racks of lamb:
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;
CROWN ROAST OF LAMB WITH PILAF STUFFING
What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h55m
Number Of Ingredients 21
Steps:
- Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
- Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.)
- Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.
- Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.
- Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.
- Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.
CROWN LAMB ROAST WITH SAGE STUFFING
Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
- Trim excess fat and sinew off meat.
- Combine breadcrumbs, sage and parsley.
- Melt the butter in a small pan.
- Add the onion and apple and cook over medium heat until soft.
- Remove from the heat and stir into combined breadcrumbs/sage/parsley.
- Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
- Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
- Fold lightly into the stuffing mixture.
- Place the crown roast in a shallow roasting pan.
- Place a sheet of lightly greased foil in the base of the roast cavity.
- Spoon the stuffing into the foil cavity, pressing in lightly.
- Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
- Remove from oven and let the lamb sit for 10 minutes prior to carving.
- Cut between the cutlets to separate and serve.
CROWN ROAST OF LAMB
Ask your butcher to shape the crown roast and tie it with string. This spectacular presentation of lamb ribs comes from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook mushrooms for ten minutes.
- Combine with next six ingredients; stuff the crown roast.
- Wrap bacon around rib ends to prevent charring and arrange a few slices across the top of the stuffing.
- Roast for 30 to 35 minutes per pound.
- Remove string and replace bacon from rib ends with paper frills.
- **Variations: Instead of stuffing, place crown upsided down in roasting pan (it won't be necessary to wrap rib ends as they won't char) and roast. Fill roasted crown with any of the following cooked vegetables: peas, carrots, whole cauliflower, mashed potatoes or any combination.
Nutrition Facts : Calories 213.9, Fat 9.6, SaturatedFat 5.3, Cholesterol 20.4, Sodium 325.3, Carbohydrate 26.7, Fiber 1.9, Sugar 2.6, Protein 5.2
CROWN ROAST OF PORK AND STUFFING
An eye and taste pleaser for any special occasion. It looks so impressive wearing the little socks - take time to make them or buy the ready made. The stuffing compliments the pork flavor. You may make the socks out of foil or I prefer colored tissue paper. Cut strips of paper approx 2 1/2 " wide by 10" long, roll the paper into a cylinder and with scissors cut down 1 1/2 " on one edge of the cylinder spacing cuts1/4" apart. wrap the uncut ends around each bone and secure with thin wire or fine thread.
Provided by Bergy
Categories Pork
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
- Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
- Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
- Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
- Add a bit more juice if needed.
- The stuffing should be moist enough to hold together when squeezed lightly.
- After you have roasted the meat for 2 hours, remove it from the oven.
- Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
- Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
- Fill the sleeve with the stuffing, fold foil over.
- Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
- Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
- **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.
Nutrition Facts : Calories 1883.2, Fat 143.4, SaturatedFat 56.9, Cholesterol 289.7, Sodium 914.2, Carbohydrate 69.1, Fiber 4.9, Sugar 12.7, Protein 74.5
CROWN ROAST OF LAMB
I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time.
Provided by Sweetiebarbara
Categories Short Grain Rice
Time 1h35m
Yield 16 rib chops, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- To french the racks of lamb:.
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
- Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
- Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.
- Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
- Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound.
- Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
- While the meat is resting add the lemon juice, mustard and mint to the juices that accumulated in the Bundt pan while cooking.
- Stir to combine. Taste and adjust seasoning, as needed.
- Cut the string away from the roast and place rice in the center.
- Serve the warm sauce with the roast.
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